Gates And Brovi

Year by year

Inspections

1. Feb 6, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Feb 2, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on brunch menu for items such as eggs any style, burgers cooked to order, and for salad dressings made with eggs.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     In walk-in cooler, 2 covered plastic containers of pasta with condensation on lid temping at 55-64F after 5 hours of cooling. Pasta was finished cooking by 10am and portioned about 2.5 hours later and covered.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. 1. In upper walk-in cooler, raw ground beef is stored above fish on both carts. 2. In lower walk-in cooler, pooled shell eggs stored above bread.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In server area 2-door cooler, milk not dated. In walk-in cooler, open cream, half & half, and milk not dated. In lower walk-in cooler, cocktail sauce dated 1/26 exceeds 7 days and frosted item pulled from freezer today dated 12/9. In prep cooler, caramelized onions not dated.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at inner bar handwashing sink.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Repeat Corrected on site

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for the bar dish machine is 0ppm. Sanitizer container is empty. 2. The sanitizer concentration for the kitchen dish machine is 0ppm, a bottle of detergent is connected to the sanitizer tube instead of sanitizer. 3. Employee observed mixing quat sanitizer with water at fill station by mop sink. Quat sanitizer dispensing <150ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Employee observed cleaning deli slicer in place with soapy water and stated that sanitizer was used sometimes.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     SHELLSTOCK MAINTAINING IDENTIFICATION

     1 large and 1 overflow container of washed oysters are stored in walk-in cooler without tag. Tags are not held in chronological order.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. In fryer prep cooler, buttermilk held above fill line on top of cheese curds overnight at 46F, cheese curds stacked above fill line 46F. 2. In pasta cooler, penne above fill line 46F, pasta below 42F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Mar 4, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The three compartment food prep sink does not have a proper air gap between the drain and the sewage system. Salad was being washed in the basin of one compartment during the inspection.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing on housemade aioli and grilled salmon on main menu. Disclosure statement and asterisk is missing on menu with printed specials.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     In walk-in cooler, salmon is stored above RTE product. In new walk-in cooler, box of raw shell eggs are stored above lemon and ground beef stored above salmon. In prep cooler, 4 raw ground beef balls are stored directly on top of Nashville sauce.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     In prep coolers, aioli with no date, hot pickled jalapenos no date. In walk-in, pepperoni, lentils and milk being cold held is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at two bar handwashing sinks.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the kitchen dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SHELLSTOCK MAINTAINING IDENTIFICATION

     Shellstock tags are kept in one envelope that is not organized chronologically. Date last sold is inconsistently marked or not marked with the correct date. In walk-in fridge two containers of oysters that have been washed do not have tag in product.

     Correction: Shellstock shall be held in original container until emptied and not commingled with other shellstock. Shellstock tags shall be held at food establishment for a minimum of 90 days after the shellstock container is emptied. Tags shall be kept in chronological order with last date of sale/serving recorded on tag. Discard shellstock where tags are not available.

     Code WFC 3-202.18; 3-203.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In bar area, 6 door cooler with OJ held at 49F, housemade Bloody Mary mix at 46F and non-TCS drinks in top portion at 46F (air).

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jun 7, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Pork improperly thawed in pan of standing water in food prep sink.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink at pass though in kitchen.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Ceiling air vents and surrounding tiles have dust build-up.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the kitchen low-temp machine is 0ppm, sanitizer bucket empty.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

5. Mar 7, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Feb 26, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. Apr 26, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

8. Apr 19, 2018 Routine Inspection · Reinspection Required

   No violations cited.

9. Apr 11, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Apr 20, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

11. Apr 19, 2016 Routine Inspection · Reinspection Required

    No violations cited.

12. Feb 13, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

13. Feb 12, 2015 Routine Inspection · Reinspection Required

    No violations cited.

14. Jan 28, 2014 Routine Inspection · Reinspection Required

    No violations cited.

15. Jan 11, 2013 Re-Inspection · No Reinspection Required

    No violations cited.

16. Jan 3, 2013 Routine Inspection · Reinspection Required

    No violations cited.

17. Oct 2, 2012 Pre-inspection · Reinspection Required

    No violations cited.